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Banquet Captain, PUBLIC, an Ian Schrager hotel
Summary
Banquet Captain, PUBLIC, an Ian Schrager hotel
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Banquet Captain, PUBLIC, an Ian Schrager hotel
Description
OUR LEGACY + YOU = PUBLIC
A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING
Position: Banquet Captain
Department/Outlet: Food and Beverage
Leader: Banquet Manager
Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.
Responsibilities:
− Shift leader who assists the Banquet Manager with leading the banquet team to achieve successful Events. Oversee set up, event, breakdown and reset for the following event as directed by Banquet Manager.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organize efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.
Behaviors/Skills:
Personality:
− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely
Skills:
− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Maintain a high level of personal appearance and hygiene at all times.
− Must have the ability to work a flexible schedule and late hours when necessary.
− Must have the ability to report to work on time and on a regular basis.
− Must have the ability to stand and walk for extended periods of time
− Ability to behave at all times based on a customer responsive culture where exceptional customer service prevails.
− Possess excellent interpersonal and communication skills. Ability to maintain a positive and professional demeanor at all times.
− Ability to be friendly, engaging, gracious, focus and connect with all guests at all levels and employees and exceed their expectations.
− Has an upbeat, energetic, authentic and professional attitude at all times.
− Knows how to participate in a team environment and assist other departments when needed.
Qualifications:
− Minimum four years of Banquet experience at a similar level New York City hotel
− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.
A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING
Position: Banquet Captain
Department/Outlet: Food and Beverage
Leader: Banquet Manager
Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.
Responsibilities:
− Shift leader who assists the Banquet Manager with leading the banquet team to achieve successful Events. Oversee set up, event, breakdown and reset for the following event as directed by Banquet Manager.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organize efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.
Behaviors/Skills:
Personality:
− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely
Skills:
− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Maintain a high level of personal appearance and hygiene at all times.
− Must have the ability to work a flexible schedule and late hours when necessary.
− Must have the ability to report to work on time and on a regular basis.
− Must have the ability to stand and walk for extended periods of time
− Ability to behave at all times based on a customer responsive culture where exceptional customer service prevails.
− Possess excellent interpersonal and communication skills. Ability to maintain a positive and professional demeanor at all times.
− Ability to be friendly, engaging, gracious, focus and connect with all guests at all levels and employees and exceed their expectations.
− Has an upbeat, energetic, authentic and professional attitude at all times.
− Knows how to participate in a team environment and assist other departments when needed.
Qualifications:
− Minimum four years of Banquet experience at a similar level New York City hotel
− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.
OUR LEGACY + YOU = PUBLIC
A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING
Position: Banquet Captain
Department/Outlet: Food and Beverage
Leader: Banquet Manager
Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.
Responsibilities:
− Shift leader who assists the Banquet Manager with leading the banquet team to achieve successful Events. Oversee set up, event, breakdown and reset for the following event as directed by Banquet Manager.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organize efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.
Behaviors/Skills:
Personality:
− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely
Skills:
− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Maintain a high level of personal appearance and hygiene at all times.
− Must have the ability to work a flexible schedule and late hours when necessary.
− Must have the ability to report to work on time and on a regular basis.
− Must have the ability to stand and walk for extended periods of time
− Ability to behave at all times based on a customer responsive culture where exceptional customer service prevails.
− Possess excellent interpersonal and communication skills. Ability to maintain a positive and professional demeanor at all times.
− Ability to be friendly, engaging, gracious, focus and connect with all guests at all levels and employees and exceed their expectations.
− Has an upbeat, energetic, authentic and professional attitude at all times.
− Knows how to participate in a team environment and assist other departments when needed.
Qualifications:
− Minimum four years of Banquet experience at a similar level New York City hotel
− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.
A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING
Position: Banquet Captain
Department/Outlet: Food and Beverage
Leader: Banquet Manager
Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.
Responsibilities:
− Shift leader who assists the Banquet Manager with leading the banquet team to achieve successful Events. Oversee set up, event, breakdown and reset for the following event as directed by Banquet Manager.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organize efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.
Behaviors/Skills:
Personality:
− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely
Skills:
− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Maintain a high level of personal appearance and hygiene at all times.
− Must have the ability to work a flexible schedule and late hours when necessary.
− Must have the ability to report to work on time and on a regular basis.
− Must have the ability to stand and walk for extended periods of time
− Ability to behave at all times based on a customer responsive culture where exceptional customer service prevails.
− Possess excellent interpersonal and communication skills. Ability to maintain a positive and professional demeanor at all times.
− Ability to be friendly, engaging, gracious, focus and connect with all guests at all levels and employees and exceed their expectations.
− Has an upbeat, energetic, authentic and professional attitude at all times.
− Knows how to participate in a team environment and assist other departments when needed.
Qualifications:
− Minimum four years of Banquet experience at a similar level New York City hotel
− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
TIPS Awareness
Inventory Management
Training Experience
Staff Scheduling
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
Able to lift 30+ pounds
Fast-Paced Experience
TIPS Certification
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
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215 Chrystie St, New York, NY 10002, USA